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Teriyaki salmon and vegetable kebab

Serves 8
Prep time: 30 mins
Cooking time: 5-7 mins

These tasty salmon kebabs not only taste amazing but are good for you. Known for its omega-3 fatty acids, salmon is a great protein option that helps improve brain health, protects against inflammation, and can decrease the risk of cardiovascular disease.



  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 2 cloves crushed garlic
  • 2 Tbsp grated fresh ginger
  • 2 Tbsp Sesame oil
  • Salt & Pepper 
  • Pinch chili flakes
  • 500g Salmon Fillet Cut in to cubes 1 inches 
  • 200g Button Mushrooms
  • 200g Cherry Tomatoes
  • 1 Zucchini – sliced into thick slices
  • 1 Capsicums – cut into wedges
  • 1 Red Onions – cut into wedges 
  • 8 Bamboo Skewers, soaked in Water for at least 20 minutes before using them
View the method
  1. Make the teriyaki marinade: In a medium bowl, mix together the soy sauce, rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, chili pepper flakes, and sesame oil.
  2. Marinate and chill the salmon: Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
  3. Simmer marinade: Remove salmon from marinade. Place marinade in a small saucepan and bring to a boil, simmer for 10 minutes, set aside.
  4. Grill: Thread salmon, and vegetables on the skewer alternating salmon and vegetable. Prepare grill 230°C direct heat. Place skewers onto oiled grilling tray 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through.
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